Authentic Nigerian Party Jollof Rice

Ingredients

• 3 cups long-grain parboiled rice
• 4 large Roma tomatoes
• 2 red bell peppers (tatashe)
• 1 large red onion
• 2 scotch bonnet peppers (adjust for spice level)
• 1/2 cup vegetable oil
• 1/4 cup tomato paste
• 2 cups chicken or beef broth
• 1 tablespoon dried thyme
• 1 tablespoon curry powder
• 2 bay leaves
• Salt and bouillon cubes to taste

Instructions

1. 1

   Blend the tomatoes, red bell peppers, half of the onion, and scotch bonnet peppers until smooth. Boil the mixture in a pot until the liquid evaporates and it becomes a thick paste.

2. 2

   In a large, heavy-bottomed pot, heat the vegetable oil. Slice the remaining half of the onion and fry until translucent.

3. 3

   Add the tomato paste and fry for about 5 minutes, stirring constantly to remove the sour taste.

4. 4

   Pour in the boiled tomato and pepper blend. Add the thyme, curry powder, bouillon cubes, and salt. Fry the sauce (Obe Ata) for another 10-15 minutes until the oil separates from the puree.

5. 5

   Wash the parboiled rice thoroughly until the water runs clear to remove excess starch. Drain well.

6. 6

   Stir the washed rice into the fried sauce, ensuring every grain is coated. Add the broth and bay leaves. The liquid should just barely cover the rice.

7. 7

   Cover the pot tightly with foil and then the lid to trap the steam. Reduce the heat to the lowest setting and let it cook for 30-40 minutes.

8. 8

   Once the rice is tender and the liquid is absorbed, turn up the heat slightly for the last 5 minutes to allow the bottom to catch and burn slightly—this gives the Jollof its signature smoky party flavor.

9. 9

   Stir well, remove from heat, and serve hot with fried plantains and your choice of protein.